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Easy Sheet-Pan Chicken Breast with Roasted Vegetables – Best One-Pan Meal

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Juicy chicken breast and perfectly caramelized vegetables roasted together on a single sheet pan for a quick, healthy, and delicious one-pan meal. Ready in under 45 minutes with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups broccoli florets
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 1 cup baby carrots (or regular carrots cut into 2-inch pieces)
  • 1 cup cherry tomatoes, whole
  • 4–5 fresh garlic cloves, smashed
  • 1 teaspoon Italian seasoning
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges (optional, for serving)
  • Parmesan cheese, shaved (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (218°C).
  2. Line a large rimmed baking sheet (18×13 inches) with parchment paper or aluminum foil.
  3. Wash and cut broccoli into florets (about 2 inches across), chop bell pepper into 1-inch pieces, cut onion into wedges, and smash garlic cloves. Toss everything except cherry tomatoes in a bowl with 2 tablespoons olive oil, Italian seasoning, and a pinch of salt and pepper. Spread these vegetables on one half of the baking sheet.
  4. Pat chicken breasts dry with paper towels. In a small bowl, mix garlic powder, paprika, dried oregano, salt, and pepper. Rub remaining 1 tablespoon olive oil over chicken, then sprinkle seasoning mixture evenly on both sides.
  5. Place the baking sheet with the vegetables (without chicken) in the preheated oven. Roast for 10 minutes.
  6. After 10 minutes, remove baking sheet from oven. Push vegetables to one side, creating space for chicken breasts. Place seasoned chicken in the empty space. Add cherry tomatoes to the vegetable side.
  7. Return baking sheet to oven and roast for 20-25 minutes, flipping chicken halfway through (at the 10-12 minute mark), until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized at the edges.
  8. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges if desired.
  9. Serve directly from the sheet pan or transfer to a platter.

Notes

For even cooking, pound thick chicken breasts to an even thickness before seasoning. Don’t overcrowd the pan; use two pans if needed. Let chicken rest 5 minutes after cooking. For best results, use a meat thermometer to ensure chicken reaches 165°F. Vegetables can be prepped up to 24 hours in advance.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, one-pan meal, easy dinner, healthy chicken recipe, meal prep, gluten-free, dairy-free

Find it online: https://novanosh.com/easy-sheet-pan-chicken-breast-with-roasted-vegetables-best-one-pan-meal/